Tag Archives: rose wine

Summer: Fruits, Vegetables and Chilled Soup

Let’s talk about chilled soup! You read that right, cold soup. Stay with me! Once we are done, you’ll want to try this dish that has been around for centuries.

We haven’t forsaken our rosé wine pairing, and so suggest you try this Chilled Fresh Green Soup from Edible Rhody with a tall (and equally as chilled) glass of Gobelsberger Rosé.

Chilled Soup

Sounds questionable, right? But, it’s actually quite refreshing and a great way to get your soup kick during hot weather.

Soup has been around for centuries and is one of those dishes that you can just throw together, although be careful because it is also very easy to mess up.

At some point, in some village, way back in history, someone began to serve soup cold and it has continued going strong in the food industry ever since. However, one can not serve just any soup chilled. There are particular types that have been tested and proven over the years. Below is a brief breakdown that will help you in understand these various soups.

– Gazpacho: Originating in Spain, it is made with raw vegetables and usually has a tomato base.

– Vichyssoise: Pureed leeks, potatoes, onions, cream and chicken stock that originated in France.

– Cucumber: Fresh cucumbers blended with spices, vegetables or fruits. Other variations are sometimes cooked in some sort of broth and served hot or cold.

– Fruit: Berry and stone fruit soups are traditional to Scandinavia or Eastern Europe and are served with crème fraîche or sour cream. They sometimes include dumplings, milk, spices, or alcoholic beverages.

Gobelsburger Rosé

Founded in 1074, the monks of the Zwettl Monastery were granted their first vineyards in 1171, which are the oldest documented sites in the Kamptal region.

Taken over by Michael & Eva Moosbrugger two hundred years later, they have brought back the prestige the winery once had and are considered to be leaders in quality and innovation. Awarded ‘Winemaker of the Year‘ in 2006, the highest award given to an Austrian winemaker, and ‘One of the Top 100 Wineries of the Year‘ in 2009 and 2010, Moosbrugger continues to produce wines with individuality and character. Maintaining their organic practices since 1958, Schloss Gobelsburg is known mostly for their Gruner Veltliner and Riesling, however, they also produce a delightful rosé that is our all time favorite every year.

Refreshing and elegant with a light spritz, take one sip of this rosé and you’ll understand why we can never wait for it to arrive. Aromas and flavors of bright citrus, wild cherry, and fresh berries with a hint of salinity on the lively finish, makes this wine a universal food pairing. Pair it with this cool, earthy and slightly spicy soup for a a nice balance of “sweet” and savory. I know, a cold soup with a cold beverage but trust us, you won’t be sorry.

Chilled Fresh Green Soup

Executive Chef Matthew MacCartney, Jamestown Fish, Jamestown RI

In 1993, at 20 years old, while still in culinary school, I was fortunate enough to get a position at Restaurant Daniel in their garde manger. One of the signature appetizers was a chilled spring pea soup with rosemary cream and bacon “dust.” I’ve used it as an inspiration for my own green soup, sans dust. This recipe can change with the seasons using asparagus or green beans as they’re available. The cool, green, silky, soup will sneak up on you with a pleasant touch of spice. Enjoy!

2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
¼ cup heavy cream
4 slices bacon (optional)
2 cups shelled English peas
1 cup sugar snap peas
1 tightly packed cup fresh spinach
3 cups chopped fresh green beans
½–1 cups cooking liquid
1 teaspoon Ras al Hanout (Moroccan spice blend)
¼ teaspoon cayenne pepper
Kosher or sea salt
¼ cup crème fraîche for garnish (optional)
Pea tendrils or chives for garnish (optional)

Heat olive oil in a small sauté pan over medium heat. Cook onion 2 minutes, then add the cream. Cook 2 more minutes and remove from heat. Cook bacon until crispy. Let cool and process in a food processor until finely chopped. Set aside.

Bring 2 quarts of salted water to a boil and blanch each of the green vegetables separately until tender but still bright green. Immediately shock them in ice water to retain the color and stop the cooking.

In a blender, combine all the vegetables with the cream (in 2 batches) adding a little cooking liquid to each batch to get the blender going. Pass the purée through a fine-mesh sieve and discard the fibrous remains. Add the spices and salt. Season to taste. Refrigerate until ready to serve.

To serve, divide soup among 6 shallow bowls. Drizzle each with approximately 1 tablespoon crème fraîche. (Note: You may want to add a touch of milk to the crème fraîche so it coats the back of a spoon before drizzling.) Sprinkle with bacon and pea shoots or chives and serve. Serves 6 as an appetizer.

Ferraris of the Ocean

I know, I know, another seafood and rosé post, but who could blame us. We just love them both and so we jump at the chance of pairing them together whenever we can.

It helps too that Rhode Island is overflowing with so much great seafood, just waiting to be matched with a delicious wine.

Source

Tuna

Reaching anywhere from 3 – 10 feet in length and weighing from 40 – 1500 lbs., Tuna, according to the World Wildlife Fund, would be considered the Ferraris of the ocean. They are sleek, powerful creatures that were made for speed with special swimming muscles which allow them to cruise with great effectiveness, swimming as fast as 43 mph.

An integral part to the diet of millions, they are one of the most commercially valuable fish on the market. The most popular and widely consumed form of tuna is canned, however, it is just as easy if not better to consume them fresh.

Le Caprice de Clémentine

Situated between Nice and Marseilles (one of my favorite cities), Le Château Les Valentines is a few miles from sunny St. Tropez and is more than a century old. Taken over in 1997 by the current owners, it was renamed Les Valentines after their children Valentine & Clementine, producing wines that exemplify the unique terroir of A.O.C. Côtes de Provence.

The perfect balance of what one looks for in a rosé from Provence, Le Caprice de Clémentine is made with Cinsault and Grenache grape varietals, each contributing different aspects to the wine. Delicate aromas of pink grapefruit, strawberry, white peach, and wet stone lead to a palate of good minerality and a soft finish that is accentuated by hints of strawberry.

Grilled Tuna Steaks with Spiced Vinaigrette

Yields: 4 servings
Prep time: 30 minutes
Cook time: 10 minutes

Ingredients
Vinaigrette
2 1/2 tbsp fresh lemon juice
2 tbsp fresh cilantro, chopped
2 small garlic cloves, minced
1 tsp salt
1/2 tsp ground cumin
1/4 tsp sweet paprika
1/8 tsp cayenne pepper
1/2 cup Extra-virgin olive oil
Ground black pepper

Tuna Steaks
2 tuna steaks, about 1 lb. each
2 tbsp extra-virgin olive oil
Salt and pepper to taste
Oil for cooking grate
1 bunch watercress, washed, dried and trimmed of stems
1 bunch flat-leaf parsley, washed and dried

Method of Preparation
1. Make the vinaigrette by whisking together the lemon juice and seasoning in a small bowl. Whisking continuously, add the olive oil in a slow, steady stream until smooth and combined. Season to taste with black pepper and set aside.
2. Prepare the grill, whether gas or charcoal, and is ready when at a medium temperature. If using a cooking grate, place it on the grill, cover with the lid and allow it to heat up for about 5 minutes.
3. Cut the tuna steaks in half to make 4 equal sized pieces, brush them with olive oil and season with salt and pepper.
4. Oil the cooking grate and grill the tuna, uncovered, until the desired doneness is reached. 4 – 5 minutes for rare and 6 – 7 minutes for medium-rare.
5. While the tuna is cooking, place the watercress and parsley in a medium sized bowl. Drizzle half of the dressing over top and toss until well coated.
6. Divide the greens evenly among the 4 plates being used, as a base for the tuna.
7. When ready, remove the tuna from the grill and place on the salad greens. Drizzle the remaining dressing over the steaks and serve immediately. Read more >

Food of the Ancient Times

It’s summertime in New England, which means seafood, seafood, seafood! And we just so happen to live in the best place to find some of the freshest there is to offer! ‘Tis the season for rosés as well, and we’re overflowing here at Bottles.

Pair seafood and rosé together, and you will be a converted rosé drinker. Be sure to check out Edible Rhody’s summer issue for this recipe and more!

When researching this post I was trying to decide whether to talk about Swordfish or Kebabs, and since they are both foods of the ancient times, why not talk about both?

Kebabs were discovered to have been consumed by the Greeks before the 17th century BC. They’re also referenced in classical Greek works, from Homer to Aristotle. Traditionally consisting of cooked lamb on a skewer, kebabs have reached the far corners of the world and are served with varying meats, fish and vegetables based on local tastes.

Also consumed widely since ancient times, especially off the Tyrrhenian coast, swordfish are large predators characterized by their long flat bill. A naturally oily & firm fish, the meat is sold as steaks and can be cooked in ways that more fragile fish can not, such as over a grill or of course, on skewers.

Bieler Père et Fils Rosé
The original owners of Château Routas in Provence, Philippe Bieler focuses primarily on grenache based red blends and rosé wines. In 2005, the family sold the estate and founded Bieler Père et Fils that same year, focusing 100% on rosé. Philippe’s son Charles not only produces wine with the family, but has also joined forces with Charles Smith, winemaker from Washington, to create a red blend and a rosé under the label Charles & Charles.

Typical of this rosé, the 2013 displays aromas of raspberry, cherry and strawberry with hints of grapefruit and floral notes. The palate is medium-bodied and crisp with flavors of red berries, cherry, lavender and Herbs de Provence. Long and refreshing, this wine will cut right through the fattiness of the Swordfish and Salsa Verde Mayonnaise, balancing nicely with the crisp fruit flavors of the wine and cleaning your palate for the next bite.

Block Island Swordfish and Tomato Kebabs with Salsa Verde Mayonnaise

Amy McCoy, author of Poor Girl Gourmet and founder/blogger PoorGirlGourmet.com

If using wooden skewers, be sure to soak them in water for at least one hour prior to assembly.

¾ cup mayonnaise
Grated zest and juice of 1 lemon
¼ cup finely chopped parsley leaves
2 cloves garlic, finely chopped
1 tablespoon capers, finely chopped
1 ¼ pound Block Island swordfish steak (or the less expensive tips)
1 pint cherry tomatoes

In a mixing bowl, whisk together mayonnaise, lemon zest and juice, parsley, garlic and capers until well combined. Season with salt and pepper.

Cut swordfish into 1-inch cubes. In a large bowl, toss with ¼ cup mayonnaise mixture to coat evenly. Place tomatoes in a small bowl and toss with 2–3 tablespoons of the mayonnaise.

Preheat grill or prepare coals. For each kebab, alternate tomatoes with swordfish cubes, repeating until there are 4 tomatoes and 3 swordfish cubes per skewer.

Grill, turning every 2 minutes until swordfish is cooked through, and tomatoes are lightly charred, 8 to 10 minutes total. Serve with the remaining mayonnaise.

Estimated cost: $19.34 for 4 servings, or $4.84 per serving.

It’s Actually A Fruit

It’s rosé season and the weather is warmer, so add some rosé to that wine collection of yours to enjoy it with some perfectly grilled zucchini!

Versatile and light, with a hint of sweetness to it, zucchini is the perfect summer accompaniment to any BBQ or light meal. Season it with salt & pepper, lemon and olive oil, and throw them on the grill to sear in the flavors. Serve it with a nice juicy steak or pasta and enjoy it with a chilled glass of Pascal Jolivet Sancerre Rosé.

Zucchini
A popular summer squash, the zucchini that we eat today originated in Italy where they are called zucchina. Most likely brought to America by Italian immigrants, it is the swollen ovary of the zucchini flower, technically making it a fruit and not a vegetable. Treated as a vegetable in the culinary world, it is often used as an accompaniment or in quick breads. It is also one of the easiest fruits to cultivate! So go out, by some seeds and plant yourself a little garden.

– Check out Farm Fresh for a list of farms to get some fresh Zucchini.

– A favorite blog of mine for recipes is Food52 and they have some awesome recipes for Zucchini.

– For more fun and creative ways to use this ingredient take a gander at Serious Eats.

Pascal Jolivet Sancerre Rosé
One of the most dynamic domaines in France’s Loire Valley, the house of Pascal Jolivet was founded in 1987 and lies 200 km south of Paris. A firm believer in natural winemaking, Jolivet’s wines are easy to drink with finesse, elegance and purity. Grown in chalky clay soil and 100% Pinot Noir, his rosé is created through natural fermentation without added cultivated yeasts and in union with thermoregulation.

A gorgeous nose of red fruits and herbs, it is subtle and full of elegance. Perfect for this dish, the minerality and soft fruits of the wine balance well with the sweet & salty flavors of the grilled zucchini.

Grilled Zucchini with Lemon Salt
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Source

Ingredients
6 whole zucchini
1/4 cup olive oil
1 teaspoon Kosher salt
1 teaspoon Black Pepper
3 whole Lemons
Zest of 3 whole Lemons
Olive oil for brushing the grill
1 tablespoon Kosher Salt, additional

Method of Preparation
1. Cut off the top and bottom of each zucchini and then slice them lengthwise into quarters.

2. Place them all in a very large plastic ziploc bag and drizzle with olive oil, pepper, 1 teaspoon salt, 1 tablespoon lemon zest and the juice from two lemons.

3. Seal the bag and shake them around so that the zucchini is well coated. Set aside for 15 to 20 minutes to marinate.

4. Set the grill to medium-low heat. Once the temperature is reached and the zucchini is marinated lay them on the grill, turning on all three sides until nice and tender. Once finished place them on a plate.

5. While the zucchini is marinating or grilling, you can make the lemon salt. Pile the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon kosher salt on top. Using a knife, chop the salt and zest together until it becomes well combined.

6. Sprinkle the lemon salt over the plate of grilled zucchini and serve with your favorite dish and a glass of Jolivet Sancerre Rosé.

By Kimberly Vroegindewey

Baby Got Ribs!

Pull that grill out because we have the perfect food and wine pairing for you tonight: Grilled Spicy Citrus Ribs with Mulderbosch Rosé……yes please!

A staple to grilling and the American summer season, spareribs are a variety of pork or beef ribs that are eaten in various cuisines all around the world. Taken from the belly side of the rib cage, they are cooked either on a barbecue or open fire and are usually prepared with a dry rub or a sauce. Soaked in a brine of herbs, spice and citrus juices, these ribs are going to be so packed with juices and flavor you won’t want to put them down. Plus, it has a sweet bourbon glaze to balance out the tartness of the brine.

Source

– Edible Rhody has more great rib recipes for all your grilling desires this summer.

– For spareribs from around the world head on over at Serious Eats.

Mulderbosch Rosé
Situated in the Western Cape, Mulderbosch is one of South Africa’s top wine producing estates. Ever since the first vintage in 1994, they have endeavored to represent innovation, flair and excellence. Weighing each farming action against its impact to the vine’s environment, Mulderbosh continues to push the frontiers of winemaking and viticulture.

Crucial to their style of rosé, this 100% Cabernet Sauvignon wine is bottled early to preserve its inherent freshness. Filling the nose with aromas of blood-orange, cherry, black currant and hints of sandalwood, the palate balances nicely with the juicy fruit of cherry and watermelon. Expect a racy acidity and a persistent zesty finish.

Just like the concepts of sweet & salty, spicy & juicy also go hand in hand, which is exactly what these Spicy Citrus Ribs and Rosé accomplish. Let us know what your taste buds think! Last summer we also paired Mulderbosch Rose with Peach Barbecue Ribs.

Grilled Spicy Citrus Ribs
Yield: 4
Prep time: 3-6 hours
Cooking time: 1 hour

Ingredients
Spicy Citrus Brine
1 1/4 cups fresh orange juice
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons Kosher salt
1 teaspoon dried thyme
1 tablespoon crushed red pepper flakes

Ribs
2 racks of spareribs (about 4 lbs)
2 1/2 cups spicy citrus brine
Oil for grill
1 cup spicy bourbon syrup

Spicy Bourbon Glaze
1 cup bourbon
1/2 cup brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons butter

Method of Preparation
1. Prepare the brine by combining the juices and water in a measuring cup. You should have 2 1/2 cups of liquid, if not add enough water to reach the amount, if you have too much then discard the excess.

2. Place the liquid in a medium sized bowl and add the remaining ingredients. Stir until the salt in completely dissolved.

3. Prepare the ribs by either removing the thin membrane that lines the concave side of each rib rack or not. By removing it however it will make it easier for the brine to penetrate the meat and easier to cut when cooked. To remove the membrane, loosen it slightly with a knife and then grip it and pull away from the meat.

4. Once you have removed the membrane, cut the ribs in half and place them in a plastic ziploc bag. Add the brine to the bag and seal it. Make sure to squeeze the excess air out. Massage the brine into the ribs and place in a bowl, in the fridge for 3-6 hours.

5. While the meat is marinating prepare the bourbon glaze by heating the bourbon, sugar, salt, pepper and pepper flakes. Whisk in the butter until melted and set aside. This glaze can be refrigerated for up to 2 weeks.

6. When it comes to preparing the grill, set it up for indirect heat. This means that if you are using a gas grill heat it to 300-325 with the middle burners turned off for a 3 or 4 burner grill. For a 2 burner grill leave one of them off. For a charcoal grill use 3-4 lbs of briquets pushed to one side and place an aluminum disposable pan underneath where the ribs will be to catch the drippings and keep your grill clean.

7. Once marinated, remove the ribs from the bag and pat them dry with a paper towel. Brush the grates with olive oil and place the ribs on the side of the grill away from the heat source. Cover the grill. If using a gas grill, lower the burner to maintain the 300-325 temp, for a charcoal grill cover it so the air vent is over the ribs and adjusted to reduced air flow.

8. After 20-25 minutes, flip over the ribs. After another 15-20 minutes, check the ribs for doneness by using a meat thermometer. They are ready at 155 F, but you want to start applying the glaze when they are about 145 F.

9. Brush the ribs with the glaze, turning & basting them until the syrup has all been used up. When a thermometer stuck into the thickest part of the ribs reads 155 F, remove them from the grill and serve with a glass of the Mulderbosch Rosé. This recipe is modified from here.

By Kimberly Vroegindewey

Rosé Wine Guide!

Learn all about rosé wines! These are not the sweet blush or white zinfadel wines you might be thinking of, but dry, delicious, and great with a wide variety of foods. Watch our very own Eric Taylor’s video guide for more information on rosé styles, flavors, food pairings, and some of his favorite brands.

In this same video, Eric also visited Derek Wagner (chef and owner at Nicks on Broadway in Providence Rhode Island) to chat about rosé wine and pairing it with food.

Top 9 Rosé Wines of the Summer!

Summertime means one important thing at Bottles – it’s officially rosé season!

Rosés are perfection partnered with easy, warm-weather foods. Think BBQ or light salads with insanely fresh veggies.

Don’t confuse rosés with those sweet White Zins or Blush Wines. Rosés are actually made from red grapes. They’re dry and not sweet. And, they have fantastic strawberry, raspberry, and cherry fruit flavors that come from the red grape skins.

For your go-to summer wine, you really can’t go wrong with peppy, lightly citrusy rosé. Everyone will obsess over them!

Here’s a honed down list of our favorite rosé wines of the season. For even more choices, swing by the store and we’ll help you find just the right one. Cheers, and happy rosé season from Bottles!

Bieler Pere et Fils (rhymes with Feeler)
Coteaux d’Aix en Provence
The staff’s favorite rosé this season! Light and crisp, with delicious mouth-watering flavors of raspberries, watermelon, and fresh herbs. $11.99

Charles and Charles Rosé
Washington
A heavier style rosé made with mostly Syrah. Big, bold, dark fruit flavors like Bing Cherries and ripe strawberries. A great pick with messy BBQ ribs or chicken. $11.99

Les Dauphins Rosé
Côtes du Rhône, France
A stunning value for a classic and prestigious wine growing region. Expect ripe summer fruit, backed up with rich, spicy, and peppery flavors that make it a perfect pairing with grilled hamburgers or lamb kabobs. $11.99

A to Z Rosé
Oregon
A lush and creamy rosé with loads of personality. Aromas of hibiscus and honeycomb with bright and spicy fruit flavors, like citrus and strawberries that finishes crisp and clean. $14.99

Gobelsburger Rosé
Austria
Beautiful, light salmon pink color that must be seen in your glass to be really appreciated. Made from Zweigelt, a grape native to Austria, this is a bone dry rosé with an incredible amount of acidity that begs to be paired with BBQ ribs. Yes, ribs. $16.99

Commanderie de Peyrassol
Côtes de Provence
Classic and sophisticated rosé from the iconic Cotes de Provence region in Southeastern France. This rosé has a pale rose color and has a lovely fruit blossom aroma, with flavors of wild strawberries and Herbs de Provence (thyme, sage, rosemary). $21.99

Orlana Rosé
Portugal
The best rosé value of the Summer! Light and breezy, this rosé has a very light fizz to it and is deliciously gulp-able. Light in color, aroma and flavor, this wine demands to be alongside you at every casual gathering this summer. $8.99

Domaine Sourdais Rosé
Chinon, France
This rosé is as engaging as it is delicious. Made from Cabernet Franc, this is a bit heavier than most, with flavors of bright red berries, ruby red grapefruit, and a delicious minerality. $17.99

Chateau Pradeaux Rosé
Bandol, France
Bandol (in the Southeast of France) may be the most serious region for rosé production in the world. This exceptional wine is very complex, rich and full bodied – a special treat! $32.99

Watermelon Pairs with Rosé Wine: Le Caprice de Clémentine

When it’s hot as habaneros, you want something refreshing, cold, juicy, sweet…watermelon! Luckily, this bright red melon is newly in season here in Rhode Island. The next logical question is, what do you drink with it? We’ve tasted a slew of wines and found through our research that rosé wins for the best wine pairing. Keep reading for quirky recipe ideas and reasons why you need to try Le Caprice de Clémentine.

In Season Now: Watermelon
Mid-July – September

Watermelons are a quintessential summer treat. Whether they are served for breakfast, enjoyed cold after dinner, or combined with other ingredients to make salads, drinks, desserts, or cold soups, you’ll be hard pressed to find a more perfect summer ingredient.

Take your watermelon to the next level! The New York Times has a great interactive feature of watermelon cocktails, salads, soups, and desserts. We especially like the Greek Style Watermelon Salad with tomatoes, cucumber, feta, and kalamata olives.

Our friends at Edible Rhody Magazine have a tasty recipe for Red Watermelon Gazpacho with Caramelized Taylor Bay Scallops and Charred Scallions.

In Rhode Island like us? Visit your local farmer’s market for the freshest watermelons.

Wine Pairing

What wine says summer? Rosé! Right between a red and white wine, rosés are dry, and not sweet like White Zinfandel or Blush wines. Rosé from the Côtes de Provence region in France are known for their gold standard quality and joie de vivre lifestyle. Their signature light, crisp, berry and citrusy flavors are a perfect complement to fresh, sweet watermelon. Serve them both refreshingly cold, and enjoy on a hot summer day!

Recommended Wine:

Caprice de Clementine Rosé

Aromas of watermelon! It’s like double watermelon. Trust us.
A light and delicate rosé with beautiful color and good acidity to preserve freshness.
Overlooking the Mediterranean Sea, Le Château Les Valentines is a wine growing estate in the south of France that is more than a century old.
In 1997, Les Valentines family decided to make their own wine, and built a modern winery called the Domain “Les Valentines.”

Find more food wine pairings! Click Here >

Grilled Swordfish Recipe Paired with Rosé Wine

Grilled swordfish for dinner tonight? Don’t know what wine to choose? The answer to that is obvious: pair it with a bottle of rosé!

Rosé wine pairs with almost everything, are great housewarming gifts, and happen to be delicious all by themselves. Their lovely dry (not sweet!), berry, herbaceous character and their beautiful color make rosés supremely enjoyable. They have the light citrus flavors of a white wine, combined with strawberry, raspberry, and cherry flavors of a red wine. The best of both worlds.

Edible Rhody Magazine recently featured a great Swordfish with Tomato Salad & Baba Ghanouj recipe by Chef Peter Kielec of Plum Point Bistro in Saunderstown, RI. Use heirloom tomatoes, fresh eggplant from the farmer’s market, and local swordfish for a winning summer dish. For a complete gastronomic experience, enjoy with a bottle of Château Pradeaux Rosé.

2012 CHÂTEAU PRADEAUX ROSÉ
Côtes du Provence, France

Rosés from Provence, in the southeast of France, are light, dry, and perfect in the summer. Made from a blend of Grenache & Syrah varietals, they have a light copper, salmon color. Enjoy the aromatic explosion of watermelon and Herbs de Provence – rosemary, sage, thyme, marjoram. The densely concentrated flavors of this wine match its aromas, making this rosé a perfect pairing with the meaty, rich and luxurious swordfish.

Visit our store to get this wine.

GRILLED SWORDFISH with HEIRLOOM TOMATO SALAD & BABA GHANOUJ
Peter Kielec, Chef de Cuisine, Plum Point Bistro, Saunderstown

The baba ghanouj can and should be prepared ahead of time. I love it atop the swordfish but enjoy it as a snack with pita chips too! Great when there is a plethora of eggplants at the farmers’ market.

INGREDIENTS

Baba Ghanouj:
2 medium (2½ pounds) eggplants, washed
Extra-virgin olive oil
Kosher or sea salt
Freshly ground back pepper
1 small garlic clove, roughly chopped
Juice of 2 lemons (remove seeds)
½ cup sesame tahini
2 dashes Tabasco sauce
½ bunch flat-leaf parsley (washed, stemmed and roughly chopped)

Swordfish:
4 (8-ounce) swordfish steaks
Extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
8 medium (2½ pounds) heirloom tomatoes, washed and cut in wedges
1 medium shallot, peeled and thinly sliced
2 sprigs basil, stemmed and leaves torn
1 tablespoon sherry vinegar
Pomegranate molasses*

DIRECTIONS

Preheat oven to 450°.

Rub whole eggplants with olive oil and season with salt and pepper. Place on a lined, rimmed baking sheet and roast for 45 minutes to 1 hour. Flesh will reduce and become soft inside the skin. Remove from oven and let rest 1 to 2 hours.

Slice eggplants in half, scoop out the flesh and place in a food processor, discarding the skins. Add garlic, lemon juice, tahini paste, Tabasco, 2 teaspoons salt and 1 scant teaspoon pepper. Blend until smooth. Remove to bowl. Fold in chopped parsley. Cover and store in refrigerator up to 1 week.

Heat grill and rub swordfish with olive oil, salt and pepper. Grill fish approximately 7 minutes per side, being careful not to overcook.

Assemble salad by tossing together tomatoes, shallots, basil, 3 tablespoons olive oil and vinegar in a bowl. Season to taste. Divide salad among 4 dinner plates. Serve swordfish atop tomato salad and top fish with a drizzle of pomegranate molasses and a dollop of baba ghanouj. Serves 4.

*Can be found in some markets and specialty ethnic shops. It’s terrific in marinades, over yogurt and more. Reducing pomegranate juice in a small saucepan on the stovetop will work as a substitute.

VISIT

Rosé Wine Pairing with Littleneck Clams

Littleneck clams are a classic Rhode Island dish. They’re even better with a bottle of crisp wine! Keep reading for a fantastic clam recipe from Edible Rhody and our pick for a rosé wine pairing.

Rosés make great partners with food because they are, in the way they’re made, right in between a red and white wine. Dry, not sweet, and full of light berry and citrus flavors, rosés are a lovely summertime wine.

Edible Rhody Magazine‘s summer issue includes a great Littleneck Clam recipe by Amy McCoy of poorgirlgourmet.com. She cooks Littlenecks with choriço sausage and vine-ripened tomatoes, which pairs perfectly with Ferraton ‘Samoren’ for a magical mingling of flavors.

2012 FERRATON ‘SAMOREN’
Côtes du Rhone, France

Rosés from the du Rhône region are rich and fruity without being cloyingly sweet. Composed of a blend Grenache, Syrah and Cinsault, this rosé has a rich sherbet color. A wonderful mineral finish lends itself to seafood dishes such as littlenecks and the Grenache/Syrah power duo gives the wine weight to stand up to warm flavors such as spicy tomatoes and garlic.

Visit our store to get this wine. (Or, have it delivered to your door if you are located in Rhode Island!)

Photo by Amy McCoy

LITTLENECK CLAMS with

GRILLED CHORIÇO & TOMATOES

By Amy McCoy, author of Poor Girl Gourmet and founder/blogger PoorGirlGourmet.com

The lemon zest and lemon juice add bright acidity to this dish. For a heartier meal, serve the clams and broth atop linguine.

INGREDIENTS

½ pound mild choriço sausage, casing removed, sliced in half lengthwise
1 pound vine-ripened tomatoes (Roma or other sauce tomatoes are ideal)
3 tablespoons extra-virgin olive oil
1 medium sweet onion, such as Vidalia, trimmed and sliced lengthwise into ½-inch wedges
4 medium cloves garlic—2 minced, 2 left whole
1 tablespoon fresh oregano, coarsely chopped
1 cup dry white wine
24 Littleneck clams, scrubbed clean
Kosher or sea salt
Freshly ground black pepper
4 thick slices good-quality crusty bakery bread
Grated zest of 1 lemon, plus 4 lemon wedges for serving (optional)

DIRECTIONS

Preheat the grill to medium heat or prepare coals.

Grill choriço until it is lightly charred; remove and cool slightly, then slice it crosswise into ¼-inch half-moons. Likewise, grill the tomatoes until they are lightly charred and their skins are peeling off; remove and allow to cool. Discard skins, core and coarsely chop, reserving any liquid.

Heat olive oil in a large Dutch oven or heavy stockpot with a tight-fitting lid. Add the onion and sauté until translucent, 3 to 5 minutes. Add minced garlic and oregano and sauté 1 minute.

Pour in wine. Add tomato flesh and accumulated juices. Add the choriço and stir to combine.

Place the clams in pot, increase the heat to medium-high until the liquid begins to steam. Cover the pan and simmer, stirring occasionally, until the clams have opened wide, 10–12 minutes. (Discard any unopened clams.) Season to taste.

Meanwhile, grill the slices of bread over medium heat until they are just toasted, 1–2 minutes per side. Rub one side of each slice with peeled garlic cloves.

Divide clams and broth among 4 large warm, shallow bowls. Sprinkle with lemon zest and serve with a slice of grilled bread and lemon wedges alongside. Serves 4.